Gorditas

[Mariel's Flips Don't Lie Remix]

Thick, puffy masa pockets made for stuffing with your favorite fillings. The chubby cousin of a tortilla, this beloved Mexican street food is crispy outside, tender inside, and always ready for a remix.

remixology.com/recipe/gorditas/

Makes

12 tortillas

Total Time

45 min (30 min prep + rest)

Ingredients

Dry Ingredients:
3 cups (360g) cassava flour
1 tsp (4g) baking powder
1 tsp (6g) sea salt

Wet Ingredients:
1 stick (8 tbsp/113g) butter (grass-fed preferred), softened
3/4 to 1 cup (180-240ml) warm water

Steps

Mix:

In large bowl, whisk together flour, baking powder, and salt until evenly distributed. Cut in softened butter using pastry cutter or fingers until mixture resembles coarse crumbs.

Knead:

Gradually add warm water, starting with 3/4 cup, mixing until dough comes together. Knead in bowl 2-3 minutes until smooth and elastic, adding more water if needed for soft consistency.

Rest:

Cover dough with damp towel and let sit 10-15 minutes to allow gluten to relax. This makes rolling much easier and prevents shrinking.

Divide:

Divide dough into 8 equal pieces instead of 12. Roll each piece into ball and cover with towel to prevent drying while working.

Roll:

On lightly floured surface, roll each ball into thick 5-inch circle about 1/4 inch thick. Don’t roll as thin as tortillas – gorditas need thickness to puff properly.

Cook:

Heat dry cast iron skillet or heavy pan over medium-high heat. Cook gordita 2-3 minutes until puffed and golden brown spots appear, flip, and cook 2 minutes more until both sides are cooked through.

Keep Warm:

Let gorditas cool 2-3 minutes, then carefully cut open one edge with sharp knife to create pocket. Fill with desired fillings and serve immediately while warm.

Make it Good For The Gut (Optional)

Replace 1/4 cup of water with plain kefir for probiotic benefits and extra tang. Use sourdough discard (2 tablespoons) in place of baking powder for natural fermentation and easier digestion. Add 1 tablespoon psyllium husk powder to increase fiber and support gut health. For traditional fermentation, make the dough the night before and let it slowly ferment at room temperature for enhanced digestibility and deeper flavor development.

Remix Options

Fat Alternatives: Replace butter with lard for traditional Mexican flavor, coconut oil for dairy-free option, or avocado oil for neutral taste. Flour Swaps: Use masa harina (traditional corn flour) for authentic texture, almond flour blend for nuttier flavor, or mix cassava with tapioca flour for chewier texture. Flavor Boosts: Add 1 teaspoon cumin, chili powder, or dried oregano for seasoned gorditas. Liquid Variations: Use buttermilk, coconut milk, or warm bone broth instead of water for richer flavor and nutrition. Stuffing Ideas: Fill with carnitas, refried beans, cheese, lettuce, salsa, or scrambled eggs for complete meals. Sweet Version: Add 2 tablespoons coconut sugar and 1 teaspoon cinnamon, stuff with fruit and cream for dessert. Mini Gorditas: Make smaller 3-inch versions for appetizers or party bites with various toppings.

Good To Know

Cassava Flour Tips: Cassava flour absorbs liquid differently than wheat – start with less water and add gradually until dough holds together without being sticky. Thickness Matters: Roll gorditas thicker than tortillas (about 1/4 inch) so they puff properly and create pockets for filling when cooked. Puffing Technique: Cook on medium-high heat until gorditas puff and create steam pockets inside – this creates the hollow space for stuffing. Splitting Secret: Once cooled slightly, carefully cut open one edge with sharp knife to create pocket for fillings without breaking the gordita. Storage and Reheating: Store unfilled gorditas wrapped in towel up to 2 days, reheat in dry skillet 30 seconds per side to restore flexibility. Traditional Serving: Traditionally served with refried beans, crema, lettuce, cheese, and salsa – but any taco filling works perfectly. Make-Ahead Tips: Cook gorditas completely, cool, and freeze between parchment paper up to 2 months – thaw and warm before filling for quick meals.